Kakadiche Gharge /Kakadiche God Vade (Sweet Cucumber Poori)

Gharge means sweet poori. Gharge is a traditional Maharashtrian recipe made with rice flour, jaggery and cucumber or red pumpkin or banana or jackfruit.
Today, I am showing you Cucumber Gharge.
In our Kokan region, Kakadiche Gharge are made in generally during Ganpati festival for goddess Gouri.

हि पाककृती मराठीतून वाचण्यासाठी इथे क्लिक करा. 

Ingredients:

• Jumbo Cucumber (Shravan kakadi/Tavas), peeled, grated and squeezed- 2 cups from 1 cucumber
• Jaggery (gul)- 1 cup (Grate or cut into small pieces)
• Cardamom powder- ½ tsp
• Rice flour - approx 1 ½ cup
• Fine Semolina (Barik Rava) - ½ cup
• Hot refined oil (mohan) - 2 tbsp
• Salt - a pinch
• Refined Oil to Deep fry- as required

Method:

• Peel and discard the seeds from cucumber. Then grate and squeezed tightly cucumber and keep aside. 
  
• Soak rava in ½ cup of juice of cucumber for 15-20 minutes.  
  
• Combine jaggery and grated cucumber in a heavy bottom or non-stick pan.
  
• Cook together, saute in between. 
  
• Once jaggery is melted and mixed well with cucumber, remove from the flame. Let it cool a little. 
  
• Add cardamom powder and mix well.
• Take rice flour, add hot oil (mohan) on it and mix well.
• Now combine soaked rava, rice flour and cucumber mixture. 
  
• Mix well and make a firm dough. The dough should be neither too tight nor too lose. (If you feel it is loose you can add some flour to it.) 
  

Cover the dough and rest it for 15-20 minutes.

• Make small balls of dough. Pat them out with fingers on the greased plastic sheet. 
  
• Deep fry on medium heat in hot oil until golden brown from both sides. Drain Gharge on a tissue paper. 
  
• Gharage taste better with rice kheer.

Tips:

• Gharage can be stored for 2-3 days without refrigeration.
• Don't add extra water to dough try to knead dough in juice released from a cucumber.
• Traditionally gharge are patted on a banana leaf.
• You can make drink from remaining cucumber juice. Add some lemon juice, some mint leaves, a pinch of black salt. and jeera powder

Pangi / Pange

Pangi or Pange means rice flat bread which is wrapped and cooked in banana leaf. This is one more our Konkan special recipe. The banana leaves give a wonderful flavor to this bread.
This is made by different ways....
1. Sweet Pangi - is made with ripe banana or cucumber. (I have given this recipe here.)
2. Savory Pangi- which is made with green chili, cumin seeds, coriander leaves etc.
3. Plain Pangi- which is served with curry or chutney as a roti.

As our family tradition, we are made this in ganesh festival especially on the day when Gauri Mata arrives.

Ingredients:

• Rice flour- ½ cup
• Fine semolina/ barik rava- 1 tbsp
• Jaggery- ¼  cup or as your likes
• Nutmeg powder- a pinch
• Ripe bananas- 2 
• Pure ghee- 1 tbsp
• Salt- a small pinch
• Banana leaves- for wrapping 

Method:

• Grate jaggery and dissolve in very little water.
• Mash the bananas well.
• Combine banana mash, nutmeg powder, salt, rava and rice flour. Mix well.
• Add jaggery water and knead well. Use water if needed. The dough should not be too thick or too loose.  
  
• Add ghee and knead again. Rest this dough for 30 minutes.
• Knead dough again and divide into 3 parts.
• Heat a griddle/tawa or pan.
• Take one banana leaf. Using wet hand, spread the dough into a circle using your fingers. The disc should be even and not too thick. You can make more thin. 
  
• Fold the leaf and make a parcel.  
  
• Shift the parcel on the preheated tawa. Cover with a lid. 
  
• Let it cook on medium flame for about 2-3 minutes or till the banana leaf underneath appears roasted/burnt.
• Flip the banana leaves parcel using a tong and cook on the other side. Then carefully put out the pangi from the banana leaf.
  
• Serve hot with pure ghee and milk.

पानगे/पानगी

कोकणात पानगे/पानगी आणि पातोळे हे दोन पदार्थ केले जातात. हे दोन्ही पदार्थ पूर्णपणे वेगळे आहेत. पानगे सुद्धा वेगवेगळ्या प्रकारे केले जातात.
एक प्रकार म्हणजे केळ किंवा काकडी वापरून बनवलेले गोड पानगे, दुसरा प्रकार म्हणजे  जिरे, मिरची, आलं चे वाटण लावून बनवलेले तिखट पानगे आणि तिसरा प्रकार म्हणजे भाकरीप्रमाणे  ना गोड ना तिखट, चटणी किंव्हा कुठल्याही रश्यासोबत खायचे.
आज मी त्यातला गोड प्रकार दाखवणार आहे. गौरीचे आगमन झाल्यावर त्या संध्याकाळी नैवेद्यात हे पानगे आमच्याकडे बनवतात.  
केळीच्या पानात भाजल्याने पानग्यांना एक छान सुवास येतो.

साहित्य:

• तांदूळ पीठ- १/२  कप
• रवा- १ टेबलस्पून
• गुळ- १/४  कप किंवा आवडीप्रमाणे कमीजास्त
• जायफळ पूड- चिमूटभर
• पिकलेली केळी- २
• मीठ- एक छोटी चिमूटभर
• साजूक तूप- १ टेबलस्पून
• केळीची पाने- गुंडाळण्यासाठी

कृती:

• गुळ हाताने मोडून किंवा किसून घ्या.  आणि अगदी थोड्याश्या पाण्यात विरघळून घ्या.
• केळ कुस्करून घ्या.
• त्यात रवा, तांदुळाचे पीठ , मीठ घालून व्यवस्थित कालवून घ्या.  
• नंतर त्यात गुळाचे पाणी टाकून मळून घ्या. तूप टाकून पुन्हा मळून घ्या. कणिक फार घट्टही नको आणि सैलही.
• अर्धा तास हे कणिक झाकून ठेवा.
• अर्ध्या तासानंतर पुन्हा मळून त्याचे ३ ते ४ गोळे करा.
• पाण्याचा हात लावून केळीच्या पानावर भाकरीप्रमाणे थापून घ्या. खुप जाड थापू नका. (माझ्या सासूबाई फार पातळ थापत नाहीत पण तुम्ही आमच्या पानगीपेक्षा पातळ थापले तरी चालेल.)
• पानगा थापून झाला कि पण दुमडून त्याचे पाकीट बनवावे.
• हे पाकीट गरम तव्यावर झाकण ठेवून २-३ मिनिटे भाजून घ्यावे.
• नंतर दुसऱ्या बाजूने २-३ मिनिटे भाजून घ्यावे. केल्याचा 
• भाजून झाल्यावर पानातून हलकेच सोडवावे.
• गरम गरम पानगे साजूक तूप आणि दुधाबरोबर खायला द्यावेत.  

टीप: आम्ही एकदा तांदुळाच्या पीठाऐवजी गव्हाचे पीठ आणि चिमूटभर बेकिंग पावडर वापरून पानगे केले होते. छान झाले होते.  

Kakadiche Thalipeeth / Tavsoli ~ Cocumber Pancake

Kakadiche Thalipeeth / Tavsoli is mainly made in Konkan and Goa. Traditionaly rice flour+semolina is used for this thalipeeth. But here I used Bhajni/Roasted multi-grain flour. 
This type of thalipeeth / Tavsoli is made from big cucumber known as Tavas, Tavshe or Tavsal. This thalipeeth is made as sweet also. This big cucumber is available only in monsoon.

Tavas, Tavshe or Tavsal:

Ingredients:

• Cucumber, grated- approx 1 ½ cup from 1 cucumber
• Bhajni/Roasted multi-grain flour- approx 1 cup (as needed)
• Green chillies, chopped or crushed- 4 to 5
• Garlic- 5 to 6
• Cumin seeds- 1 tsp
• Fresh coriander, finely chopped- a handful
• Turmeric powder- ½ tsp
• Hing- ¼ tsp
• Sesame seeds- 1 tbsp (optional)
• Salt- to taste
• Oil for frying- as required

Method:

• Peel and grate cucumber. Squeeze grated cucumber. Do not throw this cucumber juice, use as needed.
• Griend green chillies, garlic, cumin seeds and coriander coarsaly. Do not use water for griending if possible.
• Combine bhajani flour, grated cucumber, coarsaly ground green masala, sesame seeds, turmeric powder, hing and salt. 
  
• Mix well. Do not use water for kneading, use cucumber juice as needed. Kned well. This is loose dough. Divide into 4-5 parts. 
  
• Drizzle little oil over griddle/tava. Take 1 part of dough and place it in the centre of the pan. Spread the dough into a circle using your fingers. The disc should be even and not too thick. 
  
• Place this tava on high flame. Spoon some oil along the sides of the dodak and center hole. Cover with a lid and turn the flame to medium. 
• Remove after a minute or when the top appears dry. Turn over and fry on the other side. 
• Serve hot with tomato ketchup or curd/yogert.

Tips:

• You can use rice flour+ fine semolina to make this thalipeeth.
• You can make sweet version of this thalipeeth. Use 2-3 tbsp jagerry and pinch of nutmeg powder. Omit chili, garlic, coriander leaves and cumin seeds. Use rice flour+semolina instead of bhajani flour.

Adai Dosa

Adai dosa is one of the most popular and healthy, protein rich South Indian breakfast recipe. Adai contains mix dals but this is different from 'Mix dal dosa'. In adai, mix dals use with rice. It comes out soft as well as crispy. 

हि  पाककृती मराठीतून वाचण्यासाठी इथे क्लिक करा.  

Ingredients:

• Thick rice or idly rice - 1½ cup
• Split bengal gram (chana dal)- ½ cup
• Split pigeon gram (toovar dal)- ¼ cup
• Split black gram (urad dal)- ¼ cup
• Split green gram (moong dal)- ¼ cup
• Split red lentil (masur dal)*- ¼ cup (optional)
• Fenugrrek seeds (methi dana)*- ½ tsp (optional) 
• Onion or shallots, chopped- 1 cup
• Coriander leaves, finely chopped- a handful
• Curry leaves, finely chopped- 2 tbsp or 2 sprigs
• Green chilli, finely chopped*- 2 tbsp (optional)
• Ginger, grated- 2 tbsp
• Fresh coconut, scrapped- 2 tbsp
• Asafetida (hing)- ¼ tsp
• Turmeric powder*- ¼ tsp (optional)
• Red chilies (Byadagi chilies)- 10 or Red chili powder- 2 to 3 tsp 
• Soda bi carb/baking soda- a pinch (optional)
• Salt - to taste
• Oil for frying- as required

Method:

• Wash and soak rice and all dal separately for minimum 5 hours or over night. Soak methi dana in dals.
• Grind red chillies with rice. Keep in a big bowl.
• Grind all dals coarsely with minimum required water.
• Mix ground rice and dals well and set aside for 2 to 5 hours. (or make immediately too.) But standing time yields better result.
• Just before making adai, add chopped onion, coriander, curry leaves, chili, ginger and scrapped coconut. 
• Also add turmeric powder, hing, salt and baking soda. Mix well by stirring. The batter should be thicker than idly dosa batter. So adjust water as needed. 
  
• Heat the tawa and spread little oil and spread one ladle full of batter. Make thick dosa than regular dosa. 
  
• Pour little oil around and drizzle over the adai. 
• Turn heat to medium. Close it with a lid and cook for a minute. Then flip the dosa and cook for a minute again.
• Serve hot with tomato chutney or coconut chutney or any type of chutney.  

Notes:

• This is not original recipe. I have added some additional ingredients to give my touch. Ingredients which I marked with *, these are extra ingredients. You may omit them. 
• If you are making dosa immediately after grinding then only use baking soda.
• Grind rice and dal separately. Grind dal coarsely. 
• You can make thin dosa from this batter. Make thin batter by adding some water.
• In case mistakenly batter became thin, add fine semolina (rava/suji). Rest the batter for min 1 hr after that.
• To make wholesome meal add some vegetables in a batter like carrot, cabbage, spring onion, capsicum, spinach, drumstick leaves or dill leaves.

Puri ~ Indian Fried Wheat Puffed Bread

Puri is popular fried Indian bread which goes with everything, sweet or spicy curry.

Ingredients:

• Wheat flour -1 cup
• Fine Semolina (barik rawa) -1 tbsp (optional)
• Salt- a pinch
• Hot oil/mohan- 1 tbsp (optional)
• Water- approx ½ cup (some less more as needed)
• Oil for deep frying- as required 
• Wheat flour for rolling- as required 

Method:

• Combine wheat flour, rawa and salt in bowl or big plate. Pour hot oil on it and mix with spoon.
• Add water little by little as needed and knead a firm dough. It should be stiff than roti/chapati dough. 
• Take  little oil on your palm and knead the pliable dough.
• Allow to rest this dough for 30 min to 1 hour.
• Knead again and divide the dough in small (around 10-12) equal parts. Make small balls. Roll the dough balls into six inch circles. 
• Or roll big circle like chapati. Cut puri with 5-6 inch round cutter or steel bowl or round container lid. 
• Meanwhile heat oil in kadhai. To check the right temperature of oil put a small piece of dough. It will float on top immediately, it means oil ready for frying.
• Now drop puri in oil, puri comes on top. Slightly press the puri with slotted ladle/zara. Thus puri puffs up nicely.
• Turn the puri and fry until golden yellow. Drain excess oil. Place puri on paper towel.
• Repeat the process for the remaining dough.
• Serve hot with potato bhaji or shrikhand or Aamras or any as your choice.

Tips:

• Do not use extra flour for rolling. This flour burns in hot oil. 
• Puri should be not thin nor thick. It should be medium.
• While frying oil should be hot enough, otherwise the puris will not puff and will be oily.
• If you are using semolina/rawa in puri dough, then only rest the dough for 1 hour otherwise rest the dough for 20-30 minutes.  

I had made this lunch for 'Gudi Padwa'. For recipe, plz click on recipe name.

1. Masalebhat
2. Khamang kakdi
3. Kanda bhajee
4. Batatyachi bhaji
5. Shrikhand
6. Puri
7. Kurdai

Palak Paratha ~ Spinach Paratha

An easy and quick paratha recipe gives great taste and goodness of spinach. Spinach contains large amounts of fiber along with a lot of essential vitamins and minerals. 

Ingredients:

• Spinach puree- 1 cup
• Curd- 2 tbsp (optional)
• Whole wheat flour- 3 cups
• Green chili paste or crushed- 2 tsp (from 3-4 chilies)
• Coriander powder- 1 tsp
• Cumin powder- 1 tsp
• Carom seeds (ajwain,ova)- ½ tsp
• Sesame seeds- 2 tsp
• Asafetida (hing)- ¼ tsp
• Sugar- 1 tsp
• Salt- to taste
• Oil- as required

Method:

• Combine all the ingredients except curd, puree and oil in a big bowl or a plate.
• Add 2 tbsp of very hot oil (mohan) in this
• Add curd, palak puree and mix well. Add water little by little and knead to a soft dough.
• Divide the dough into small portions.
• Roll out each portion into a small circle's or desire shape. (Use plastic sheet/paper to roll. Using plastic paper, you can roll the paratha without using extra flour, hence when you are roasting paratha, it will required less oil this way.) 
• Heat a non-stick tava (griddle) and cook each paratha on both sides, using a little ghee, till brown spots appear on both the sides.
• Serve hot with fresh curds or pickle.

My daughter don't like spinach, but she eats paratha if I made some fantasy with this. So these triangle paratha for her. A tasty way to fill your children up with the essential minerals and keep them happy and healthy.

Palak/Spinach Puree- Wash and blanch spinach leaves. Blend with little water till smooth. You can store this puree in deep freezer for 2 weeks.


Notes: 

• You can add garlic in this paratha.
• You can blend blanched spinach leaves, green chili and garlic (if you are using) together. 

Kalanachi Bhakri

Bhakri is staple food of Maharashtra. Bhakri is known as mainly rural food.

It is made mostly from jowar flour, bajra flour,ragi flour and even rice flour. But this is a different type of bhakri which is a mixture of black gram (Urad) and jowar. This bhakri is originated from 'Khandesh' (Maharashtra). Specially they make this in the Winter. This is best to be consumed in Winter, as it gives heat to your body. This Bhakri is served mainly with baigan bharata (vangyache bharit), chutney (varhadi thecha) or shengadanyacha thecha and spiced buttermilk (mattha).

हि पाककृती मराठीतून वाचण्यासाठी इथे क्लिक करा.  

Ingredients:

• Millet (Jowar/Jwari)- 1 kg
• Whole black gram (urad) or whole green gram (mung) - 250 gm
• Fenugreek seeds- 1 tsp
• Sea Salt - to taste or 1 tsp

Mix all ingredients and grind it to fine flour . This flour is called as 'Kalana'.

Ingredients For Bhakri:

• Kalana flour- 2 cups
• Cumin-coriander powder- 1 tsp
• Curd- 1 cup

Method:

• Combine Kalana flour, cumin-coriander powder and curd in a big plate or bowl and mix well. Knead nicely to make a soft dough. Use water as need. 
• Make round balls out of this dough. On a flat surface, sprinkle little flour and pat the ball with your palm or roll it like roti. Keep flattening the ball in circular motion to make round shape like roti. Don't make it too thin. 
• Heat a thick griddle (tawa). Lower the flame. Now place Bhakri on griddle in such a way that the lower portion of bhakri should be on griddle. Now spread little of water on upper side of bhakri. When water on bhakri dries, flip over and roast from other side. 
• Now remove from griddle and keep it on the direct flame. It will get puffed. 
• Serve hot with thecha, bharit and mattha.

Tips: 

• We can make "Puri" from this flour. Make dough as above mentioned, divide in small dough. Roll it and deep fry them.
• In this way, you can make any type of bhakri except rice. You need boiling water to make rice bhakri.

Apple Malpua ~ Eggless Apple Pancakes

This is healthy breakfast and very good option for tiffin.

Ingredients:

• Apples- 2 nos.
• Wheat flour- 1 cup
• Powdered/caster sugar- 4 tbsp or to tate
• Milk- approx ½ cup
• Cardamom powder- ¼ tsp (optional)
• Saffron- 2 pinches
• Baking powder- ¼ tsp
• Clarified butter (pure ghee)- as required

Method:

• Grate the apples with skin.
• Combine grated apple, wheat flour, powdered sugar, cardamom powder, saffron and mix well.
• Add milk gradually. Beat well the mixture to remove the lumps if any.
• Add baking powder and mix well.
• Heat the griddle or frying pan. Pour 2 tsp ghee and spread all over pan.
• Pour a ladle full of mixture. Spread circular with spoon and make thick & small pancakes.
• Fry till golden brown on both sides.
• Serve hot. You can pour some honey if you like.

Maharashtrian Spongy Dosa ~ Aamboli

"Aamboli"  is fluffy, spongy soft Maharashtrian style dosa. This is not crispy like dosa. This is a traditional malwani/kokani dish, and these can also be had with almost everything like chicken-mutton curry, veggie curry, chutney like ghavan.

Aamboli flour:

• Thick rice (which is used for bhakari)- 1kg
• Split black gram(urad dal)- 250 gm
• Fenugreek seeds (methi dana)- 1 tsp

Combine and grind into a coarse powder from a flour mill.
Store this flour in airtight container. Keep in dry place. Use this for 2-3 months. 

Ingredients:

• Aamboli flour- 1 cup
• Salt- to taste
• Water-  approximately 1+ ¼ cup (required some more or less, batter should be thick than dosa batter, because it become loose or thin after fermentation.)
• Oil- as required

Method:

• Combine aamboli flour in a container.
• Add water gradually in a flour. Mix and remove all lumps if any.
• Keep for fermentation in a warm place and let the mixture overnight.
• Next day while preparing, add salt in the batter and stir.
• Heat cast iron griddle or non-stick griddle. Sprinkle and spread little oil. (you can use half onion for spreading oil.)
• Making method is apart from dosa. Pour the batter circular, side of pan to middle of pan. 
  
• Pour little oil at all sides of dosa.
• Cover and cook for 2-3 minutes or till all sides start leaving edges, turn (flip) it and let it cook for another 1 minute. When bottom side turn to golden brown, take it out from the griddle.
• Serve hot with mutton curry or chicken curry also. For vegetarians, it serves with black peas curry or black gram curry.
• It goes well also with green coconut chutney or boiled potato yellow subji.

Notes:  

• You can make batter by other way: Wash all ingredients and soak it for at least 6 hrs.
• Grind it with water and make thick batter like idali batter consistency, let it ferment overnight. Rest of recipe is same as above. But this is not authentic method.
• Store leftover amboli batter in refrigerator with air-tight container for 3-4 days.
• Many people think that "Ghavane", "Dhirade" and "Aamaboli" are same , but it's not true. Refer these recipe also.

आंबोळी

आंबोळ्या ह्या कोकण स्पेशल पाककृती पैकी एक म्हणाव्या लागतील. काही लोक धिरडे, घावण आणि आंबोळी एकच समजतात. पण तस नाही आहे. निदान आमच्या कोकणात तरी धिरडे, घावण आणि आंबोळी हे तीन वेगळे पदार्थ आहेत. घावणे फक्त तांदुळाच्या पिठापासून व पीठ न आंबवता केले जातात तर धिरडे बनवताना पिठात ताक, मिरची वै. घातली जाते आणि आंबोळ्या कश्या करायच्या ते पहा.

खर तर तुम्हांला साहित्य वाचून अस वाटेल कि हे तर डोश्याच साहित्य आहे. अगदी बरोबर पण याची करण्याची पद्धत वेगळी आहे त्यामुळेच ते डोश्यापेक्षा वेगळे लागतात. आंबोळी डोश्याप्रमाणे पातळ व क्रिस्पी नसते तर जाडसर आणि मऊ असते.  आंबोळीला छान जाळी पडते.

आंबोळीचे पीठ : 

भाकरीचे जाडे तांदूळ- १ किलो

उडीद डाळ- २५० ग्रॅम

मेथी दाणे- १  टीस्पून

वरील सर्व साहित्य निवडून एकत्र करून गिरणीतून जाडसर/रवाळ/खसखशीत दळून आणावे.

साहित्य:

आंबोळीचे पीठ- १ कप

मीठ- चवीनुसार

पाणी- अंदाजे १+ १/४ कप (थोडस कमी-जास्त, डोश्याच्या मिश्रणाप्रमाणे हव.)

कृती:

पिठात पाणी मिसळून सरसरीत भिजवावं व सर्व गुठळ्या मोडून घ्याव्यात.

हे मिश्रण एका डब्यात भरून उबदार जागी रात्रभर ठेऊन द्यावे.

करतेवेळी मीठ घालून छान ढवळून घ्यावे.

नॉन-स्टीक तवा किंव्हा बीडाची "कावील" गरम करावी.

चमच्याने किंव्हा कांदा अर्धा कापून, त्याने तव्याला तेल लावावं. ऑईल स्प्रेचा सुद्धा वापर करता येईल. (माझी आई नारळाच्या शेंबीने कावीलला तेल लावायची.)

तवा चांगला गरम झाला कि वाटीने किंव्हा पळीने तव्याच्या कडे पासून मध्यापर्यंत हे मिश्रण गोलाकार ओतावे. (सविस्तर कृतीसाठी  "घावण" ची कृती वाचावी.)

झाकण ठेऊन २-३ मिनिटे शिजू द्यावे. कडा सुटताच उलटे करावे व १-२ मिनिटे शिजू द्यावे.

आंबोळी तयार……… मटण रस्सा /कोंबडी रस्सा किंव्हा काळे वाटाणे आमटी / चणे आमटी सोबत खा. नारळाच्या चटणीसोबत पण मस्त लागते.

Purple Cabbage Paratha

Purple cabbage paratha is a nutritious and healthier way of making your little ones eat cabbage. This is a flavorful, colorful and fiber rich paratha.

हि पाककृती मराठीतून वाचण्यासाठी इथे क्लिक करा.   

Ingredients: 

• Whole wheat flour- approx 3 cups 
• Purple cabbage, finely chopped or grated- 2 cups (1 small)
• Onion, finely chopped- 1 medium
• Turmeric powder- ¼ tsp 
• Asafetida (Hing)- ¼ tsp
• Coriander powder- 1 tsp
• Sesame seeds- 1 tsp
• Carom seeds (Ajwain), crushed- 1 ½  tsp
• Cumin seeds- 1 tsp 
• Ginger 2 " piece 
• Green chilli- 3 to 4 (adjust to your taste) 
• Fresh coriander, finely chopped- a handful 
• Salt to taste 
• Oil or butter- 2 tsp + as required to toast parathas 

Method: 

• Grind coarsely ginger, green chilli and cumin seeds without adding water.
• Combine cabbage, onion, crushed ginger-green chilli, coriander, turmeric, hing & salt in a bowl or thali. Mix well and crush with hands. Let it marinate for 5 minutes.
• Add wheat flour, sesame seeds, carom seeds and mix well. 
• Add 2 tsp hot oil (mohan). Knead into a soft pilable dough using water only if required. Add water little by little. Keep aside for 5 to 10 minutes. 
• Divide the dough into small portions. 
• Roll out each portion into a small circle's. Use plastic paper to roll. Using plastic paper, you can roll the paratha without using extra flour.  When you are roasting paratha, it will required less oil this way. 
• Heat a tava (griddle) and roast each paratha (circle) using a little oil, till it turns golden brown in colour on both the sides.
• Serve hot with tomato ketchup or curd or any Indian pickle. 

Corn Dosa

Enjoy this unusual crispy dosa in your breakfast...

Ingredients:

• Fresh corn kernels- 2 cups (from 4 corn cobs)
• Besan (bengal gram flour)- ¼ cup
• Fine rava- 2 tbsp
• Green chilli, crushed- 3 to 4
• Ginger, finely grated- ½ inch
• Fresh coriander leaves, finely chopped- ¼ cup
• Cumin powder- 1 tsp
• Turmeric powder- ¼ tsp
• Hing- ¼ tsp
• Salt- to taste
• Baking soda- a pinch
• Oil- as required for frying

Method:

• Blend the sweet corn kernels with little water in a mixer till smooth paste. 
• Combine the sweet corn mixture with all the remaining ingredients and mix well to make a batter of dropping consistency like dosa batter. Add some water as required.
• Rest this batter for 15-20 minutes.
• Heat a non-stick dosa pan and grease it using a little oil.
• Pour a spoonful of the batter on the pan and move the spoon in a circular motion to make round dosa.
• Smear a little oil around the edges and cook on a medium flame till the dosa turns light brown in colour from both the sides.
• Repeat with the remaining batter to make more dosas.
• Serve hot dosas with mint chutney and tomato ketchup.

कॉर्न डोसा

साहित्य:

• मक्याचे दाणे- २ कप (४ कणसापासून)
• बेसन- पाव कप
• बारीक रवा-२ टेबलस्पून
• हिरवी मिरची, बारीक कुटून- ३ ते ४
• आले, बारीक किसून- अर्धा इंच
• कोथिंबीर, बारीक चिरून- पाव कप
• जिरेपूड - १ टिस्पून
• हळद - १/४ टिस्पून
• हिंग- १/४ टिस्पून
• मीठ- चवीनुसार 
• खायचा सोडा- चिमूटभर
• तेल-  तळण्यासाठी, आवश्यकतेनुसार 

कृती:

• थोडे पाणी घालून मक्याचे दाणे मिक्सरवर बारीक वाटून घ्यावेत.  
• मक्याच्या पेस्टमध्ये सर्व उर्वरित साहित्य एकत्र करा व चांगले ढवळा. जरुरीनुसार पाणी घालावे. मिश्रण डोसा पिठासारखे हवे. (थोडी आंबट चव हवी असल्यास पाण्याऐवजी ताक वापरावे.)  
• १५ ते २० मिनिटे मिश्रण तसेच राहू द्या. 
• नॉन-स्टिक डोसा पॅन गरम करा आणि थोडे तेल तव्याला लावा.  
• पॅनवर एक पळीभर मिश्रण घालावे आणि गोलाकर चमचा फिरवून त्याचा डोसा बनवावा. 
• डोश्याच्या कडेने थोडे तेल सोडावे आणि डोसा दोन्ही बाजूंनी हलका तपकिरी होईपर्यंत मध्यम आचेवर शिजू द्यावा.  अश्याप्रकारे सर्व उर्वरित डोसे करून घ्यावेत. 
• पुदिना चटणी आणि टोमॅटो केचपबरोबर गरम डोसा सर्व्ह करा. 

Palak Poori (Spicy Spinach Puff)

Ingredients:

• Whole wheat flour-2 cups
• Spinach- 1 small bunch 
• Ginger- 1 inch piece
• Garlic- 6 cloves (optional)
• Green chilies- 4
• Carom seeds (ajawain, ova) or Cumin seeds (jeera)- 1 tsp
• Sesame seeds- 1 tsp
• Water- as required, for kneading
• Salt- to taste
• Oil- as required, for deep frying
• Baking soda- 2 pinches 

Method: 

• Clean, wash, discard the hard stalks of the spinach.
• Boil water in a large pan with 2 pinches of soda. Blanch or boil spinach in this water, then drain it.
• Griend spinach, green chillies, ginger, garlic together with little water.
• Combine flour, spinach paste, salt, cumin seeds, sesame seeds together and mix thoroughly, pour a little water if necessary to make a stiff dough.
• Knead the dough for 10 minutes, cover with a damp cloth and keep aside for 15 mins.
• Knead again and divide the dough into small balls and roll out into puri.
• Heat oil in a pan until smoking point, then reduce the heat and fry all puris.
• Serve hot with tomato ketchup.

Dudhi (Bottle Gourd) Paratha

Dudhi/Lauki is a healthy vegetable which many do not like. My kids also do not eat it's curry. But paratha is not only healthy but tasty too. It can be eaten at the time of breakfast, lunch or dinner.
It tastes great when eaten with curry, subzi, curd, pickle, chutney or tomato ketchup.

ही पाककृती मराठीतून वाचण्यासाठी इथे क्लिक करा. 

Yield : 16 parathas

Ingredients:

• Bottle gourd (lauki /dudhi), peeled & grated- 2 ½ cups
• Wheat flour- 3 cups
• Gram flour (besan)- 4 tsp 
• Turmeric powder- ½ tsp
• Asafoetida (Hing) - ¼ tsp
• Sesame seeds (Til)- 2 tsp
• Red chilli powder or green chilli crush- 2 tsp or as per your taste
• Cumin seeds powder (jeera powder)- 1 tsp
• Ginger garlic paste- 2 tsp
• Chopped coriander leaves- ¼ cup
• Oil for kneding - 2 tbsp
• Salt to taste
• Oil for frying- as required

Method:
Peel and grate the dudhi. Squeeze lightly but do not throw it's juce.
Combine grated dudhi, turmeric powder, hing, ginger-garlic paste and gram flour. Microwave for 3 minutes.
Or heat 2 tsp oil in a pan, add grated dudhi, termeric powder, hing and ginger garlic paste and saute for few minutes. Cover and cook for 2-3 minutes on simmer. Add gram flour, mix well and swich off the gas.

Add coriander, chilli powder or crush, sesame seeds, cumin seeds powder and salt.

Now add wheat flour to it. Knead it to a dough of rolling consistency. Add more wheat flour if required. Divide the dough into equal portion.

  

Take one portion of the dough, roll out each portion into a small circle's.
Use plastic sheet/paper to roll. Using plastic paper, you can roll the paratha without using extra flour. When you are roasting paratha, it will required less oil this way.

Heat a tava (griddle) and roast each paratha (circle) using a little oil, till it turns golden brown in colour on both the sides.

Serve hot with green tomato chutney or chunda or tomato ketchup or curd or any Indian pickle.

Upavas Thalipeeth ( Mix Flour Thepla for Fast)

ही पाककृती वाचा मराठीतून.... इथे क्लिक करा.  


Upvas Bhajani ( Mix flour) :-
Sago/ Sabudana – 1 kg
Vari/Bhagar (Morayo or Samo seeds) – 1 kg
Rajgira- 500 gm
Cumin seeds (jeera)- 100 gm

Roast  sago, vari, rajgira separately till their colour turns pink. Don’t burnt it. Cool it & grind in grinder into powder( not too finely ) or grind from flour mill. Store in airtight jar & dry place.


Ingredients:

• Upvas bhajani (above mentioned mix flour)- 1 ½ cup
• Potato, boiled- 2 med. size
• Roasted peanut crush- 2 to 4 tbsp 
• Red chilly powder- 1 tsp
• Sugar- ½ tsp
• Salt to taste
• Oil or clarified butter (ghee)- as required for frying
• Water or butter milk- ½ cup

Method:
Mash potatoes. Crush coarsely peanuts. Combine above mix flour in a bowl, potatoes, crushed peanuts, sugar, red chilli powder & salt to taste. Knead with water or butter milk. Keep the dough aside for 5 minutes. 

Divide the dough in 5 to 6 parts. Apply some oil or ghee on a pan. Pat this dough with hands in pan. Make holes for pour oil. Make both the sides golden brown, and your tasty thalipeeth is ready to eat. Serve hot with curd and sweet lime pickle.

Mix Flour can also be used for preparing upma, cutlets, pakode etc. 
You can use raw grated potato instead of boiled  potato for change.
Upavas bhajani also available readymade in market.